Stuffed Meatballs
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
55
Sourness
41
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
450 g
Ground Pork450 g
Ground Veal450 g
Ground Beef1
Salt4 cloves
Garlic (minced, plus more to taste)2 tsps
Thyme Leaves (chopped)4 tsps
Basil Leaves (chopped)6 cups
Bread Crumb (fresh)1 cup
Whole Milk8 cups
Marinara1 cup
Grapeseed Oil1 cup
Grated ParmesanDirections:
1
In a large mixing bowl combine the pork, veal and beef and season with salt and pepper, to taste
2
Mix in the garlic, parsley, thyme, basil and bread crumbs until well combined
3
When thoroughly mixed, slowly add the beaten eggs and mix well
4
Add in the milk and again mix thoroughly
5
Let rest, covered, in the refrigerator for 1 hour
6
(See Cook's Note) While the mixture is resting in the refrigerator, take another bowl and mix the already cooked and cooled spaghetti with a little of the marinara sauce and season with salt and pepper, to taste
7
Remove the meat from the refrigerator and form into 2-ounce portions
8
Flatten the meatball and add a small amount of the spaghetti-sauce mixture in the center
9
Wrap the meat around the filling to form an enclosed meatball
10
Repeat until all the meat has been used
11
Preheat the oven to 350 degrees F
12
Return the meatballs to the refrigerator for another hour and allow to rest
13
In a large skillet heat the grapeseed oil over medium heat and begin to fry the meatballs until golden brown on all sides
14
Transfer into an ovenproof serving dish and cover with the remaining marinara sauce
15
Bake until cooked through, about 15 minutes
16
Remove from the oven and serve immediately sprinkled with grated Parmesan